Spicy Cowboy Bison Steaks

If you’ve been following my blog, you’ll know I have a thing for bison. It’s leaner, more tender, and healthier than its beefy counterpart. And if that’s not enough to convince you to make the switch in red meats, just check out all of the different benefits of bison!

Trust me, once you try it, you’ll be hooked.

For this recipe, we’re going to use a variety of spices, so make sure to stock up when you get the chance. Personally, I like it hot, but feel free to adjust the level of spiciness to your liking.

Here’s What You’ll Need

• Bison ribeye steaks: The main protein source and star of the dish.
• Olive oil: Used to spread on the steaks for flavor, moisture, and to help the spices adhere.
• Coriander: Adds a citrusy and slightly floral flavor to enhance the overall seasoning.
• Cumin: Provides earthy and warm notes to the spice blend.
• Paprika: Adds smokiness and a vibrant red color to the seasoning.
• Thyme: Offers an herbaceous and slightly floral flavor to complement the other spices.
• Oregano: Adds a savory and slightly bitter taste to enhance the overall seasoning.
• Brown sugar: Balances out the spiciness and adds a subtle sweetness.
• Unsweetened cocoa powder: Adds depth and richness to the spice rub.
• Lemon juice: Provides a bright and tangy element to enhance the flavors.
• Chili powder: Adds heat and a robust flavor to spice up the steaks.
• Garlic powder: Enhances the overall savory profile of the seasoning.
• Dried chile pepper: Adds heat and smokiness to the spice blend.
• Cinnamon: Adds warmth and a subtle sweet-spicy flavor to the steaks.
• Nutmeg: Offers a warm and slightly sweet aroma to complement the other spices.
• Salt and pepper: Enhances the overall taste and balances the flavors in the dish.

Now Let’s *YEEHAW* On Into It

Now, let’s talk about the star of the show—the bison steaks. Look at these beautiful slices of meat I picked up on a recent trip to the West Side Market in Cleveland. You can immediately see the difference between bison and beef steak just by the lack of marbling of fat.

Bison is incredibly lean, and that’s what makes it so special.

I’m a sucker for a good lookin’ slice of meat, what can I say?

To bring out the flavors and create a delicious crust, we’ll combine the spices and rub them into the steaks along with some olive oil.

Make sure to coat each steak evenly. Once done, set them aside and allow them to come to just under room temperature. This step will ensure even cooking and maximum flavor absorption.

Now, it’s time to get cooking. If you have a cast iron grill pan, that’s perfect. Otherwise, you can use a real grill if you have one available. Heat up your grill pan or grill to medium-high heat. We want to get some gorgeous grill lines on those steaks, adding an extra touch of amazingness.

Place the seasoned bison steaks on the hot grill and cook for 2-3 minutes per side. Keep an eye on the internal temperature of the steak using a meat thermometer. We’re aiming for a medium-rare to rare doneness, so once the steak reaches an internal temperature of 120°F, it’s time to take them off the heat.

Remember, bison is best enjoyed with a nice reddish-pink center. That’s when it’s at its juiciest and most flavorful. So resist the urge to overcook it—let it shine in all its glory.

Once the steaks are done, remove them from the grill and allow them to rest for a few minutes. This step is crucial as it allows the juices to redistribute and ensures a tender and succulent bite.

Now, it’s time to dig in! Serve these spicy cowboy bison steaks with your favorite side dishes, such as roasted vegetables or a refreshing salad. And don’t forget to savor each mouthwatering bite.

Tips & Tricks

• Rest the steaks: Allowing the seasoned steaks to rest until nearly room temperature before cooking helps them cook more evenly and enhances the flavor absorption.
• Grill temperature: Ensure your grill pan or grill is preheated to medium-high heat before searing the steaks. This will help achieve those beautiful grill lines and create a flavorful crust.
• Internal temperature: Use a meat thermometer to check the internal temperature of the steaks. For medium-rare to rare bison steaks, aim for an internal temperature of 120°F. This will ensure the steaks are cooked to perfection.
• Proper slicing: After cooking, let the steaks rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a tender and juicy bite.
• Adjust spiciness: Feel free to adjust the level of spiciness in the recipe to suit your personal taste preferences. Add more or less chili powder and dried chile pepper accordingly.
• Quality of spices: Using fresh and high-quality spices can greatly enhance the flavor of your dish. Make sure your spices are not expired and store them properly to maintain their freshness.
• Grill alternatives: If you don’t have a grill pan or grill, you can still achieve delicious results by using a regular frying pan. Heat the pan over medium-high heat and follow the same instructions for searing the steaks.
• Accompaniments: Consider serving the spicy cowboy bison steaks with oven-baked corn and mini crab cakes as suggested in the recipe. These sides will complement the flavors of the steaks and make for a well-rounded meal.

I hope you give this recipe a try and experience the wonders of bison for yourself. Remember, cooking from scratch doesn’t have to be expensive or complicated. With a few simple ingredients and some culinary passion, you can create incredible dishes that will satisfy even the hungriest of people. Happy cooking!

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